Journeyman Posted March 20, 2020 Share Posted March 20, 2020 54 minutes ago, Titan said: ...you may have a stressed culture. Might that explain the lack of kraussen? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted March 20, 2020 Share Posted March 20, 2020 Hey @Journeyman, Your culture looks a lot like my couple of Coopers Commercial Yeast starters. I reckon it will be fine. Pitch the whole lot. 1 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 20, 2020 Share Posted March 20, 2020 Lack of krausen is probably because it's in sugar rather than a malt based wort. It's not ideal for growing yeast but I suppose it's better than nothing. I've made up starters with sugar before but only as a percentage to top it up when I've not had enough extract for the size, never done full sugar starters. Did notice less foaming in them. 1 Link to comment Share on other sites More sharing options...
Journeyman Posted March 21, 2020 Share Posted March 21, 2020 Well the brew is looking good in the fridge, 3 cms of Kraussen overnight. The brew went in about 5:30 so clearly the yeast is doing its thing. Thanks for the responses. 1 Link to comment Share on other sites More sharing options...
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